Potato-Celeriac Gratin

• 4 large russet potatoes, peeled and sliced into 1cm thick slices
• 1 large celeriac, peeled and sliced into 1cm thick slices (about 1 1/2 lbs)
• 1 large onion, thinly sliced
• kosher salt or sea salt
• ground black pepper
• 2 garlic cloves, minced
• 23 cup grated white cheddar cheese
• 1 12 cups whole milk
• 12 cup full fat sour cream
• 2 sprigs fresh rosemary

1. Preheat your oven to 400F.
2. Place the potatoes, celeriac and onion in a bowl and season generously with salt and pepper.
3. Add the garlic, 3/4 of the cheese, milk and sour cream and the rosemary.
4. Mix everything around to mix all the flavours.
5. Pour into a casserole dish.
6. Sprinkle over the extra cheese, and bake in the preheated oven for 50 minutes, or until tender and golden.
7. Remove rosemary stalks and serve.

russet potatoes, celeriac, onion, kosher salt, ground black pepper, garlic, grated white cheddar cheese, milk, full fat sour cream, rosemary

Taken from www.food.com/recipe/potato-celeriac-gratin-493944 (may not work)